Grilled lamb chops on a plate. Next to it is green sauce and flatbread.
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Grilling lamb chops – it’s that easy!

Grilling lamb chops is quick and easy. That’s why I prefer to put them on the grill – alongside halloumi and vegetables. The smell of the roasted aromas of lamb, rosemary and garlic alone makes my mouth water. I always get all jittery at the grill and can hardly wait to turn and nibble them off.

Juicy grilled lamb chops with coriander-chili sauce

Grilling a lamb chop: Difference between lamb chops and rack of lamb

Not everyone likes the taste of lamb. The older the animal, the more intense the flavor. I like it and think it brings a bit of variety to the barbecue. And I particularly like pieces with bones from the grill. That gives you something to chew on.

I asked the butcher to explain the difference between lamb chops and rack of lamb, because somehow they both look the same. This is because the pieces are cut from the saddle of lamb. Rack of lamb is the ribcage of the lamb. If you tie them together for cooking, you will have a beautiful crown of lamb. If you cut the ribs apart, you get individual lamb chops.

How many lamb chops per person?

Lamb chops are best bought fresh from the butcher or from the meat counter in the supermarket. After all, the better the quality of the product, the better it tastes. Fat is a flavor carrier, so pick a few pieces of lamb with a fatty edge.

Are you planning your next barbecue party and don’t know how much meat to charge per person? This is not an easy task either, because some people eat large portions and some small portions.

I usually calculate 150 g – 200 g of meat per person. Depending on how much fat and bone there is in the lamb, I sometimes buy more. Actually, I always buy a bit more because I’m afraid there won’t be enough food… there’s usually so much left over at the end of the evening that everyone gets a lunchbox to take home.

You can also simply ask the butcher for advice if you are unsure about the number of chops. He also always has a few tips on the right marinade and cooking time for the lamb. But with my recipe for grilling lamb chops, they will definitely be juicy and tender.

Marinade for lamb chops

You can buy marinated meat from the butcher. But you don’t know what’s inside. It can be particularly dangerous in the case of allergies. That’s why I advise you to make the marinade for the chops yourself. It’s also quick and easy with my basic recipe and the preparation time is super short.

Seasoning lamb – Mediterranean flavors

There are many different barbecue marinades, but I like the Levantine and Mediterranean seasoning mixes best – of course.

You can always use olive oil, garlic and salt as a base. Fresh herbs such as thyme, rosemary, oregano, coriander or mint go well with this. But spices such as cumin, coriander, sumac, chili or cinnamon are also fantastic. Sometimes even a small pinch is enough.

Of course, you can also use ready-made mixtures such as herbes de Provence, Italian herbs or lamb seasoning.

If you like your meat particularly tender, add fresh lemon juice to your marinade. The acid makes the meat soft as butter.

How long should the meat marinate?

To allow the marinade to soak into the meat, don’t make too little of it! The lamb should then steep in the refrigerator for 12 – 24 hours. If you don’t have that much time, then at least 4 hours. And if you have even less time, simply rub the lamb with salt and enjoy it with delicious za’atar butter.

The preparation time for the grilled lamb chops is therefore really very short. Only the marinade needs more time to soak in. But it also develops a great taste.

Marinated lamb chops with olive oil, garlic, rosemary and salt.

How long to grill lamb chops?

Different types of meat not only have different colors, but also different core temperatures and cooking times. The core temperature of lamb should be between 55-65 °C:

  • Dark pink (medium rare): 55-60 °C
  • Light pink (medium): 61-64 °C
  • Well done: 65+ °C

The cooking time of the lamb chops depends a little on your grill and whether you are using a charcoal or gas grill. If you are using a charcoal grill, make sure that you spread a little less charcoal around the edge of the grill so that you have direct heat distribution in the middle and indirect heat distribution at the edge. I have a gas barbecue on my balcony. It has a large surface with direct heat and a warming rack with indirect heat, which is ideal for resting the meat.

Grill the lamb chops for approx. 1-2 minutes over a high, direct heat and then place them in the indirect heat for 4-5 minutes to rest. It then slowly draws in and the meat juices settle again. If you are not sure whether the meat has reached the desired level of doneness, you can simply cut it and test it. If it is still too rare, you can continue cooking it in the indirect zone and cut it again after 1-2 minutes.

The longer the meat grills, the tougher it becomes. So make sure that it is not exposed to the heat for too long and that you stick to the preparation time. Because most people like their grilled meat slightly pink – so it is tender and juicy.

Ingredients for juicy lamb chops and the marinade

Fortunately, for this quick and easy recipe you only need a handful of ingredients that deliver a bombastic taste. I like it simple – if that’s not the case for you and you want to spice up your marinade, then take a look at the “Marinade” topic above for some inspiration.

  • Lamb chops
  • Garlic cloves
  • Rosemary (or thyme, oregano)
  • Olive oil
  • Salt and pepper (preferably sea salt and coarse pepper)

And to serve, I recommend an aromatic sauce, some bread and lemon juice to drizzle on top.

Preparing the lamb chops on the grill

I’ve already given you a few tips for the various barbecues above. Whichever one you use, heat it up properly! Because the chops like it when they are grilled hot. This creates the fantastic roasted aromas and the fat begins to melt – it doesn’t get any more aromatic than this.

  1. Rinse the lamb chops and pat dry well.
  2. Peel and chop the garlic and place in a bowl with the olive oil, rosemary and salt
  3. Add the lamb chops and mix everything well so that the marinade sticks to the meat.
  4. Cover the bowl with foil and leave to marinate for a few hours.
  5. Heat up the barbecue.
  6. Brush the lamb chops with the marinade again on all sides.
  7. Grill the lamb chops over a high heat until they develop a roasted flavor and then place them in the indirect heat zone to finish cooking. To be on the safe side, use a thermometer.
  8. Serve lamb chops with Zhug and lemon wedges, for example. Season with salt and pepper to taste.
Grilled lamb chops - a serving suggestion with flatbread, zhug and lemon.

Side dishes with the grilled lamb chops

You can serve a number of things with lamb as a side dish. Fresh Lebanese flatbread or crispy potato wedges with dukkah, for example, are very simple.

Potato wedges from the oven sprinkled with dukkah and served with sumac mayo.

But salads such as green bean salad, melon salad with feta or grilled lettuce hearts also go well.

Grilled lettuce hearts with fiery vinaigrette served on a large plate.

Sauces and creams are also a must: rich amba, zhug, toum or baba ghanoush.

Zhug served in a small bowl with lamb chops.

Fire up the barbecue!

After all the words and beautiful pictures, you now know how to marinate the lamb and how to grill the lamb chops. So what are you waiting for? Have you bought all the ingredients? Off you go to the butcher and then heat up the barbecue – the barbecue season is open!

Have fun and, of course, enjoy your meal – by the way, you eat them with your hands! And if you like the recipe for grilled lamb chops, let me know. Other recipes for marinades are also very welcome.

Recipe for grilling lamb chops

Gegrillte Lammkoteletts liegen auf einem Teller. Daneben steht grüne Sauce und Fladenbrot.
Print Recipe Rezept speichern
Prep Time 10 minutes
Cook Time 7 minutes
Ruhezeit 4 hours
Servings 4 Stück
Calories 256


  • Grill


Für die Lammkoteletts

  • 4 Lammkoteletts
  • 1 Knoblauchzehe
  • 10 g Rosmarin, frisch
  • 30 ml Olivenöl
  • Salz, Pfeffer

Zum Servieren


  • Lammkoteletts mit kaltem Wasser abspülen und mit einem Küchenpapier gut trocken tupfen.
  • Knoblauch schälen und grob hacken oder fein reiben, wenn ein intensiveres Aroma gewünscht ist.
  • Öl, Rosmarin und Knoblauch in eine Schüssel geben und die Lammkoteletts hineinlegen. Mit etwas Salz bestreuen und alles gut vermengen.
  • Schüssel mit Folie abdecken und ca. 4 Stunden im Kühlschrank ziehen lassen.
  • Grill anheizen. Lammfleisch aus dem Kühlschrank nehmen.
  • Koteletts nochmal von allen Seiten mit der Marinade bestreichen.
  • Lammkoteletts bei hoher Hitze 1-2 Minuten von jeder Seite grillen, wenn sie saftig und rosa werden sollen. Und dann 4-5 Minuten bei indirekter Hitze nachgaren lassen (alternativ in Alufolie packen und auf einem Teller ruhen lassen).
  • Du kannst auch mit einem Thermometer arbeiten. Stecke es ins Fleisch und stelle es auf 58°C für medium (rosa) oder auf 68°C, wenn es well done (durch) sein soll.
  • Lammkoteletts beispielsweise mit Zhug und Zitrone servieren.


Rezept enthält Affiliate-Links.


Calories: 256kcal | Carbohydrates: 1g | Protein: 23g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 75mg | Sodium: 82mg | Potassium: 319mg | Fiber: 0.4g | Sugar: 0.01g | Vitamin A: 73IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 2mg

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